Lucy's Friendly Foods

Cookies and Cream Cupcakes

Here’s another Hummingbird inspired idea – jazzing up vanilla topped chocolate cakes with biscuit crumbs makes a delectable ‘cookies and cream’ cupcake. The crunch in the vanilla cream topping adds a new dimension and sophistication to an everyday combination. Add chocolate biscuit crumbs to the cake batter if you like a lot of crunch, or just to the frosting if you want a more subtle effect. Make sure to keep some of the crumbs back for decoration though.

Cookies and Cream Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 18

  • 350g self-raising flour
  • 200g caster sugar
  • 50g cocoa powder
  • 200ml sunflower oil
  • 300ml oat milk
  • 1 tsp lemon juice
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 1/2 tsp vanilla extract
  • optional: 3-4 chocolate biscuits, crushed

– Preheat the oven to 180 degrees centigrade/Gas Mark 5

– Mix together the oat milk, lemon juice, vanilla and oil. Set aside.

– In a separate bowl, sift together the flour and salt. Stir in the sugar.

– Add the bicarb to the wet ingredients and stir.

– Pour the wet ingredients into the dry and gently mix to thoroughly combine.

– If using, stir in the biscuit crumbs

– 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.

– Cool on a wire rack.

Cookies and Cream Frosting (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


  • 1/4 cup vegetable fat, such as Trex
  • 3/4 cup dairy-free spread, such as Pure
  • 3 cups sifted icing sugar
  • 1/3 cup oat milk
  • 2-3 chocolate biscuits, finely crushed (I used Tesco Bourbons)

– Whisk together the fat and spread until fluffy and well-combined.

– Add the icing sugar in 1/2 cup measures along with a splash of oat milk each time.

– Once it’s all combined, stir in the biscuit crumbs

– Spread on the cupcakes and sprinkle with extra biscuit crumbs


15 Responses

  1. I had a cookies and cupcake from a local vegan bakery a few weeks ago and haven’t been able to stop thinking about how delicious it was. I am so happy that you have posted this so I can make my own!

  2. My kids would adore those! We’re home this week for a very cold and rainy spring break. Time to fire up the oven and get them some treats 🙂

  3. I just saw your cupcakes on Finding Vegan, and they look absolutely incredible!… mmm, so tempting, and just when I was thinking about shedding a couple of winter pounds 🙂

    1. Ah thanks! I never realised how much thought you had to put into photos to take good ones! One day, I hope to take ones as good as yours. X

  4. Mhmhm, these look so insanely delicious. 🙂 Is there a certain reason why you use oat milk in this recipe? Like, instead of almond or soy? 🙂

    1. I only use oat milk as my kids prefer it to soya and nuts need to be avoided on the whole – any choice would work perfectly 🙂

  5. These cupcakes look beautiful, and I’m sure they taste even better 😉 It’s great that you made them suitable for people who are allergic to nuts, saya,diary products etc Thank you very much xx

  6. Ahh look delicious! I love the rough look icing to – i’m not a fan of the current cupcake trend; huge spirals of way too thick icing, ughh! These look perfect though, i’ll be trying them out for sure 🙂

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